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Maque Choux Pies

Maque Choux Pies

By

Southern Living AUGUST 2002

  • 4 ears fresh corn, husked
  • 1/4 cup butter or margarine
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 small onion, diced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup whipping cream
  • 1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
  • 1 egg yolk, lightly beaten
  • 2 tablespoons water
  • Tomato-Basil Sauce
0/5 (0 Votes)

Pecan Cobbler

Pecan Cobbler

By

by Joyce Jones in the Big Spring Herald, November 24, 2013

  • Crust:
  • 2 tablespoons flour
  • 1 stick butter
  • 6 eggs
  • 2 cups sugar
  • 1 cup brown sugar
  • 1 cup dark syrup
  • 1 1/2 cups light corn syrup, white
  • 1 teaspoon vanilla
  • 4 cups chopped pecans
  • 3 cups flour
  • 1 cup shortening
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon vinegar
  • 6 tablespoons very cold water
4.6/5 (13 Votes)

Simple Layer Cake with Vanilla Frosting

Simple Layer Cake with Vanilla Frosting

By

This easy all-purpose yellow cake takes just a bit longer to make than one from a packaged mix, but is it ever wort...

  • 1 stick unsalted butter, softened, plus more for cake pans and parchment
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 5 cups confectioner's sugar
  • 1/4 teaspoon fine salt
  • 1/4 cup whole milk
  • 1/2 teaspoon pure vanilla extract
4.4/5 (60 Votes)

Halibut with Spring Onion and Summer Squash Sauté

Halibut with Spring Onion and Summer Squash Sauté

By

Halibut with Spring Onion and Summer Squash Sauté The keys to this dish? Use as many types of squash as you can,...

  • 8 spring onions or large scallions, bulbs separated from tops
  • 4 tablespoons (or more) olive oil, divided
  • 1 1/2 pounds assorted summer squash, cut into 1-inch pieces
  • 1 tablespoon thyme leaves plus 4 sprigs
  • Kosher salt and freshly ground black pepper
  • 4 6-ounce skinless halibut fillets
0/5 (0 Votes)

North Carolina Fish Muddle

North Carolina Fish Muddle

By

The Local Palate, Feb/March 2014, page 86

  • 1 teaspoon vegetable oil
  • 1 1/2 pounds large (21−25) wild American shrimp, peeled, deveined, shells and heads reserved
  • 6 cups water
  • 8 ounces thick-cut bacon, cut into 1/2-inch strips
  • 2 large celery stalks, finely chopped (about 1 cup)
  • 2 large carrots, finely chopped (about 1 1/2 cups)
  • 2 large onions, finely chopped (about 3 cups)
  • 3 garlic cloves, finely chopped
  • 4 bay leaves
  • 4 short thyme sprigs
  • 2 28-ounce cans crushed tomatoes
  • 1 pound new potatoes, scrubbed and quartered
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 teaspoons hot pepper sauce, or to taste
  • 1 1/2 pounds lean fish fillets (such as snapper or striped bass), cut into 2-inch pieces
  • 4 hard-cooked eggs, halved, quartered, or coarsely chopped
  • Coarsely chopped fresh flat-leaf parsley, for garnish
  • 6 cups freshly cooked stoneground grits, rice grits, or buttered rice, as an accompaniment
  • Buttered saltine crackers, as an accompaniment
4.5/5 (4 Votes)

Hawaiian Kabobs

Hawaiian Kabobs

By

Combine first 8 ingredients in a saucepan

  • 1/2 Cup Reduced-Sodium Soy Sauce
  • 1/2 Cup Unsweetened Pineapple Juice (May Use the Juice from the Pineapple Chunks)
  • 1/4 Cup Vegetable Oil
  • 1 Tablespoon Brown Sugar
  • 2 Teaspoons Ground Ginger
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry Mustard
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1 1/2 pounds Chicken Breast (Skinned and Cut into 1 inch cubes)
  • 1 Can (15 1/4 Ounce) Unsweetened Pineapple Chunks (Drained)
  • 1 large Green Pepper, cut into 1 inch pieces
  • 12 Medium-sized Mushrooms
  • 18 Cherry Tomatoes
  • 3 Cups Uncooked Rice
4.5/5 (23 Votes)

Maple Pecan Pie

Maple Pecan Pie

By

Preheat oven to 350° and place rack at lowest position

  • 1 prepared unbaked pastry shell, 9-inch
  • 3 eggs
  • 1 cup pure maple syrup
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 1/4 cups pecan pieces or halves
5/5 (1 Votes)

Vegetable Shepherd's Pie

Vegetable Shepherd's Pie

By

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character

  • TOPPING:
  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 to 2 cups whole milk, warmed
  • Kosher salt
  • FILLING:
  • 1 ounce dried porcini mushrooms
  • 3/4 cup brown or French green lentils
  • 6 garlic cloves, divided, plus 2 tablespoons garlic, chopped
  • 1 teaspoon kosher salt plus more for seasoning
  • 5 tablespoons olive oil, divided
  • 3 cups coarsely chopped onions
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable broth
  • 2 tablespoons cornstarch
  • 2 tablespoons gluten-free white miso or 2 teaspoons gluten-free tamari soy sauce
  • Freshly ground black pepper
  • 12 cups fall vegetables, peeled and cut into 1/2-inch pieces, such as squash, carrots, turnips, and parsnips
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 2 cups fresh mushrooms, cut into bite-sized pieces
  • 1/4 cup fresh herbs, chopped, such as parsley, chives, and sage
4.5/5 (51 Votes)

Strawberry Dream Cake Recipe

Strawberry Dream Cake Recipe

By

Southern Living, May 2016, page 124

  • CAKE LAYERS
  • Shortening
  • Flour for pans
  • 1 cup (8 oz.) salted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 3 cups (about 12 oz.) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon table salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 (16-oz.) containers fresh strawberries
  • DREAMY WHIPPED FROSTING
  • 1 (8-oz.) container mascarpone cheese, softened
  • 2/3 cup granulated sugar, divided
  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
4.5/5 (17 Votes)

Bouillabaisse

Bouillabaisse

By

Traditional Home, February/March 2017, page 40

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped leek
  • 1/4 cup finely chopped carrot
  • Salt and pepper
  • 1/2 cup white wine
  • 1 (28-ounce) can San Marzano tomatoes
  • 3 cups seafood stock
  • 1 cup water
  • 1 tablespoon red wine vinegar
  • 1 orange, zested (1 tablespoon)
  • 1 lemon, zested (2 teaspoons)
  • 1 teaspoon fennel seed, crushed
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 pinches saffron
  • 1 pound halibut, skinned and cut in 2-inch cubes
  • 1 pound clams, cleaned and bearded
  • 1 pound mussels, cleaned and bearded
  • 1 cup Garlicky Rouille (optional) (recipe follows)
  • 2 to 3 sprigs Italian parsley (stems and leaves)
4/5 (1 Votes)